Dolly Mixture

Method

1. Sprinkle 5 g of powdered gelatine over 15 ml of cold water in a small bowl and leave for 5 minutes, until it has swollen into a firm, spongy mass. Line a small tin or plastic container, about 10 cm square, with cling film.
2. Put 50 g of caster sugar and the remaining 25 ml of water in the smallest saucepan you have over a low heat. Stir until the sugar has completely dissolved and the syrup is clear, then bring to a bare simmer and hold it there for 2 minutes without letting it colour.
3. Take the pan off the heat, add the bloomed gelatine and stir until it has fully melted, then stir in 1 tsp of lemon juice and a drop of pink colouring. Skim off any foam, pour into the lined tin to a depth of about 1 cm and chill for at least 4 hours, until set firm and rubbery.
4. Dust a board and a small sharp knife with some of the 1 tbsp of cornflour and cut the set jelly into neat 1 cm cubes. Toss them in 15 g of caster sugar until every face is coated, then spread on baking parchment to dry while you make the fondant.